Greek Chicken

I’m staying with my good friend Sue Ellen for a week.  There are a number of dietary restrictions at her household  – food allergies, blood sugar, hypertension etc. but this only fuels my creativity!  She made her wonderful salad.  The secret to her salads, which incorporate whatever she has on hand (last night lettuces, carrots and chopped apples) is her dressing.  She uses fresh juice squeezed from lemons from her daughter’s Meyer lemon tree (Meyer lemon juice is less acidic than most lemon juices and has a hint of orange), light olive oil and just a pinch of Splenda.  The result is very refreshing.  I took three other Meyer lemons and made Greek chicken:

• 3 large chicken breasts
• 3 Meyer lemons cut in half and juiced
• 3 tbsp olive oil
• 1 tsp minced garlic
• 1 tsp dried oregano
• 1 tsp paprika powder
• ½ tsp salt substitute
• 1 tsp freshly ground pepper

Marinate chicken in the other ingredients at least one hour and up to three hours.  Remove breasts from marinade and discard marinade.  Sue Ellen has a George Foreman grill on which we grilled the breasts for 10 minutes.  Super easy!

Sue Ellen’s lovely mother asked for haupia, a Hawaiian coconut pudding desert.  I make this for her whenever I can.  It’s in the fridge now (if she hasn’t wolfed it down already).  That will be my next post, along with a fascinating story of one of the most fascinating people I have ever met.

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